I think everyone should have a childhood memory of their first pomegranate. If you have kiddies, treat them to a family morning of stained fingers and lips from the sweet squirty juice of those slippery ruby seeds (arils). My first pom was in a Christmas Stocking, tucked in among jacks and crayons. I was amazed and delighted with it. So, when our Bountiful Basket contained two perfect poms this week I decided it was time to do something creative with them – thus Whole Wheat Orange and Pomegranate Muffins, crowned with a kiss of brown butter frosting…
1 cup all-purpose flour
1 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon nutmeg
½ cup packed brown sugar
2 large eggs
1 cup orange juice
1 stick softened butter
1 teaspoon vanilla extract
1-1/4 cup of Pomegranate seeds (more or less)
Brown Butter Frosting -- see recipe below
First, slice the pomegranates in half.
Then submerge each half in a bowl of water. Press the seeds out from the white pith. The seeds will sink to the bottom of the bowl and the pith will float to the top.
Remove the floating pith and then pour the seeds into a mesh colander, then spread them on a paper towel to dry a bit. Set aside.
Next, line muffin tins with papers, or grease with butter. This recipe should yield about 24 muffins.
Then, pre-heat oven to 375 degrees F.
Now, to a medium mixing bowl add the flours, baking powder, baking soda, salt and nutmeg. Dry whisk briskly to distribute the leavens and spice. Set aside.
Then, to a larger mixing bowl add the eggs and using an electric mixer whip on high for a few seconds.
Then, add the sugar and mix on medium until well incorporated.
Now, to the egg and sugar mixture add the butter and mix on medium until fluffy. Then, add the orange juice and vanilla. Mix on high for a minute.
Now, in three increments add the flour mixture and mix on low until all has been incorporated and you have a smooth batter.
Then, add the pomagranate seeds and using a large spoon fold into the batter.
Now, using a medium size cookie scoop, fill each muffin paper ¾ full.
Then, place tins into the oven and bake for 15 – 20 minutes or until muffins are golden and spring back if touched in the middle.
Remove from oven and cool on a wire rack for 5 minutes. Then, remove muffins from tin and continue to cool on the rack.
Top with a little dollop of brown butter frosting. Recipe to follow…..
Brown Butter Frosting
1 stick butter
3 cups powdered sugar
3 - 4 Tablespoons cream or milk
1 teaspoon of vanilla
Melt butter in saucepan over medium heat. Stir constantly and watch closely, until butter just starts to turn golden brown (4 to 6 minutes). Remove from heat. Cool completely.
Combine browned butter, powdered sugar and vanilla in small bowl. Beat at medium speed, gradually adding enough milk for desired consistency.
Place in a piping bag with a star tip and then refrigerate for about 30 minutes. Then press the frosting out of the tip, making just a small dollop in the middle of the muffin.